Ever tried artichoke in lasagna? If not, you’ve been lacking out. This vegetarian recipe is freshly flavored, hearty and tacky, however not too heavy. It’s a fabulous possibility for date evening at dwelling or a particular Sunday dinner.
This spinach and artichoke lasagna recipe has been one in all my private favorites for practically a decade, and it has raving critiques. In the present day, I’m sharing it once more with new images and a step-by-step video. You’ll additionally discover loads of serving ideas beneath to spherical out your meal.
I initially created this recipe for our pal Scott. He got here to the weblog in search of a lasagna recipe to cook dinner for his spouse, Sara, and I had nothing to supply! This recipe fashioned the spine for my Greatest Vegetable Lasagna and Vegan Lasagna, so in case you have loved these, you’ll actually love this one.
This recipe taught me the great thing about no-boil lasagna noodles, that are a lot simpler and faster to work with. It additionally incorporates a easy, no-cook, diced tomato sauce with basil and garlic that tastes so contemporary. Attempt it, and also you’ll see!
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Spinach Artichoke Lasagna Notes & Suggestions
You’ll discover the complete recipe beneath. Listed here are a couple of suggestions and choices to concentrate on earlier than you get began.
- This recipe is designed for no-boil lasagna noodles, which saves a couple of steps and makes for simpler layering.
- I used cottage cheese on this recipe as a substitute of the basic ricotta. It’s a little bit trick I discovered from America’s Check Kitchen (they’re filled with tips!). Cottage cheese has a greater taste and texture than ricotta in the case of lasagna. I’m not a fan of cottage cheese by itself, but it surely’s good on this recipe!
- If you’re in a pinch for time, you would substitute store-bought sauce for the do-it-yourself sauce beneath.
- You might additionally get by with frozen spinach as a substitute of contemporary, however the contemporary spinach taste actually performs properly with the fresh-tasting tomato sauce.
- In the event you don’t love artichokes or can’t discover any, you may skip them altogether for a basic and scrumptious spinach lasagna recipe.
- The recipe beneath makes heavy use of a meals processor, however if you happen to don’t have one, you should use a blender.
- In the event you don’t have a meals processor or blender, purchase crushed tomatoes as a substitute of diced, skip the blended cottage cheese step and chop the spinach combination after it’s executed cooking.
Watch Tips on how to Make Spinach Artichoke Lasagna
Spinach Artichoke Lasagna Serving Strategies
Whereas this lasagna already affords a serving of hearty greens, I all the time love a salad with lasagna. The simplest aspect salad choices embody this Lemony Kale Salad or Tremendous Easy Arugula Salad. Or, improvise your personal with my Italian Dressing or Lemon French dressing. For an American Italian restaurant-style dinner, make my Home made Caesar Salad or Vegetarian Italian Chopped Salad. This Honey Mustard Brussels Sprout Slaw is an unconventional possibility.
Different aspect dish choices embody inexperienced beans—attempt these Greatest Ever Inexperienced Beans, Excellent Roasted Inexperienced Beans, or maybe your greatest wager is that this stovetop recipe for Inexperienced Bean Salad with Toasted Almonds and Feta (I feel the Mediterranean flavors would complement the spinach and artichoke).
In the event you’re not within the temper for inexperienced beans, attempt Excellent Roasted Brussels Sprouts, Parmesan Roasted Broccoli with Balsamic Drizzle or Excellent Roasted Asparagus when asparagus is in season (springtime).
For date evening at dwelling, you would finish the meal with a particular dessert. I like Betty’s Pots de Crème for the small portion and wealthy taste. Foolproof Basque Cheesecake tastes wonderful, and it’s greatest made prematurely. For simply two individuals, attempt these chocolatey Mini Lava Truffles for Two!
Extra Hearty Italian Recipes to Attempt
Right here’s a brief assortment of tacky baked Italian dishes. Browse extra Italian recipes right here.
Please let me know the way your lasagna seems within the feedback! I like listening to from you.
Spinach Artichoke Lasagna
- Creator:
- Prep Time: 20 minutes
- Cook dinner Time: 50 minutes
- Complete Time: 1 hour 10 minutes
- Yield: 8 to 12 servings 1x
- Class: Primary
- Technique: Baked
- Delicacies: Italian
- Weight loss program: Vegetarian
This wholesome vegetarian spinach lasagna contains a lot of contemporary spinach, jarred artichokes and the best do-it-yourself tomato sauce. This lasagna tastes even higher the following day! Recipe yields one 9-inch sq. lasagna, which is sufficient for 8 to 9 servings.
Scale
Components
Tomato sauce (or substitute 2 cups ready marinara sauce)
- 1 can (28 ounces) diced tomatoes
- ¼ cup roughly chopped contemporary basil
- 2 tablespoons olive oil
- 2 garlic cloves, pressed or minced
- ½ teaspoon salt
- ¼ teaspoon pink pepper flakes
Spinach artichoke combination
- 2 cups (16 ounces) low fats cottage cheese
- 2 tablespoons olive oil
- 1 cup chopped pink onion (about 1 smallish pink onion)
- ¼ teaspoon salt
- 4 cloves garlic, pressed or minced
- 1 cup jarred or defrosted frozen artichokes, drained (merely omit for a basic spinach lasagna), quartered if vital
- 12 ounces child spinach, ideally natural
- Freshly floor black pepper, to style
Remaining lasagna components
- 9 no-boil lasagna noodles
- 2 cups (5 ounces) shredded fontina cheese or low-moisture, part-skim mozzarella
- Garnish: sprinkling of extra chopped contemporary basil
Directions
- Preheat oven to 425 levels Fahrenheit. To organize the tomato sauce, first pour the tomatoes right into a mesh sieve or high-quality colander and allow them to drain off extra juice for a minute. Switch drained tomatoes to the bowl of a meals processor. Add the basil, olive oil, garlic, salt and pepper flakes. Pulse the combination about 10 occasions, till the tomatoes have damaged all the way down to an simply spreadable consistency. Pour the combination right into a bowl for later (it’s best to have about 2 cups sauce).
- Rinse out the meals processor and return it to the machine. Pour half of the cottage cheese (1 cup) into the processor and mix it till clean, about 1 minute. Switch the combination to massive mixing bowl. No must rinse out the bowl of the meals processor this time; simply put it again onto the machine since you’ll want it later.
- Heat 2 tablespoons olive oil a big skillet over medium warmth. As soon as the oil is shimmering, add the chopped onion and ¼ teaspoon salt. Cook dinner, stirring usually, till the onion is tender and translucent, about 4 to five minutes. Add the garlic and cook dinner, stirring continually, till aromatic, about 30 seconds.
- Add the artichoke to the skillet, then add a couple of massive handfuls of spinach. Cook dinner, stirring and tossing ceaselessly, till the spinach has wilted. Repeat with remaining spinach. Proceed cooking for about 12 minutes, stirring ceaselessly, till the spinach has dramatically diminished in quantity and little or no moisture stays within the backside of the pan.
- Switch the spinach artichoke combination to the bowl of the meals processor and pulse till the contents are finely chopped (however not puréed!), about 12 to fifteen occasions. Switch the combination to the bowl of whipped cottage cheese. High with remaining cottage cheese and blend effectively. Season to style with salt and pepper. Now it’s lasagna meeting time!
- Unfold ½ cup tomato sauce evenly over the underside of a 9-inch sq. baker. Layer three lasagna noodles on high, overlapping their edges as vital. Unfold half of the spinach combination evenly over the noodles. High with ½ cup tomato sauce, then sprinkle ½ cup shredded cheese on high.
- High with three extra noodles, adopted by the remaining spinach combination. Sprinkle ½ cup shredded cheese on high. (We’re skipping the tomato sauce on this layer.) High with three extra noodles, then unfold the remaining tomato sauce excessive so the noodles are evenly coated. Sprinkle evenly with 1 cup shredded cheese.
- Wrap the lasagna with a layer of parchment paper excessive (or cowl tightly with aluminum foil, however don’t let the foil contact the cheese). Bake, coated, for 18 minutes, then take away the duvet, rotate the pan by 180 levels and proceed cooking for about 12 extra minutes, till the highest is popping spotty brown. Take away from oven and let the lasagna cool for quarter-hour earlier than sprinkling with chopped basil and slicing.
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